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Hearty Lean Ground Beef and Root Vegetable Skillet

Hearty Lean Ground Beef and Root Vegetable Skillet

Ingredients (Serves 2)

Ground Beef175 g
Potatoes150 g
Carrots75 g
Celery Root75 g
Onion75 g
Garlic10 g
Tomato Paste15 g
Beef Broth100 ml
Olive Oil4 ml
Thyme2.5 g
Bay Leaf1 pcs
Salt3 g
Pepper1 g
Parsley5 g

Instructions

1
STEP 1 (7 minutes): Peel and dice 300g of potatoes into 1.5 cm cubes. Peel and dice 150g of carrots and 150g of celery root into similar-sized pieces. Chop 150g of onion and mince 20g of garlic. Measure out all remaining ingredients.
2
STEP 2 (5 minutes): Heat 8ml of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add 350g of lean ground beef and break it apart with a spoon. Cook for 4-5 minutes, stirring occasionally, until browned. Drain any excess fat if necessary.
3
STEP 3 (5 minutes): Add the chopped onion, carrots, celery root, and minced garlic to the skillet with the beef. Sauté for 4-5 minutes until the vegetables start to soften and the onion becomes translucent.
4
STEP 4 (5 minutes): Stir in 30g of tomato paste, 5g of dried thyme, 2 bay leaves, 6g of salt, and 2g of pepper. Cook for 1 minute, stirring constantly, to toast the spices.
5
STEP 5 (5 minutes): Pour in 200ml of beef broth. Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and cook for 5 minutes, or until the potatoes and other root vegetables are tender and the sauce has thickened slightly. Remove the bay leaves. Garnish with fresh 10g parsley before serving.
Hearty Lean Ground Beef and Root Vegetable Skillet
Featured Recipe
Dinner
27 min
Medium
High Protein
Quick Meal
High Protein

Hearty Lean Ground Beef and Root Vegetable Skillet

A comforting and protein-packed skillet dinner featuring lean ground beef simmered with a medley of seasonal root vegetables like potatoes, carrots, and celery root, all bathed in a savory tomato-infused broth with aromatic herbs. This dish is naturally lactose-free and perfect for a cozy November evening.

27 min
2 servings
MEDIUM
Dinner
27 min
Medium
High Protein
Nutrition Facts
648
Calories
47g
Protein
53g
Carbs
22g
Fat
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Ingredients

Servings:
2
Main Ingredients2
  • Ground Beef175 g
  • Beef Broth100 ml
Vegetables & Herbs4
  • Carrots75 g
  • Onion75 g
  • Garlic10 g
  • Tomato Paste15 g
Pantry Staples3
  • Olive Oil4 ml
  • Salt3 g
  • Pepper1 g
Additional Items5
  • Potatoes150 g
  • Celery Root75 g
  • Thyme2.5 g
  • Bay Leaf1 pcs
  • Parsley5 g

Instructions

  1. 1
    Step 1

    STEP 1 (7 minutes): Peel and dice 300g of potatoes into 1.5 cm cubes. Peel and dice 150g of carrots and 150g of celery root into similar-sized pieces. Chop 150g of onion and mince 20g of garlic. Measure out all remaining ingredients.

  2. 2
    Step 2

    STEP 2 (5 minutes): Heat 8ml of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add 350g of lean ground beef and break it apart with a spoon. Cook for 4-5 minutes, stirring occasionally, until browned. Drain any excess fat if necessary.

  3. 3
    Step 3

    STEP 3 (5 minutes): Add the chopped onion, carrots, celery root, and minced garlic to the skillet with the beef. Sauté for 4-5 minutes until the vegetables start to soften and the onion becomes translucent.

  4. 4
    Step 4

    STEP 4 (5 minutes): Stir in 30g of tomato paste, 5g of dried thyme, 2 bay leaves, 6g of salt, and 2g of pepper. Cook for 1 minute, stirring constantly, to toast the spices.

  5. 5
    Step 5

    STEP 5 (5 minutes): Pour in 200ml of beef broth. Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and cook for 5 minutes, or until the potatoes and other root vegetables are tender and the sauce has thickened slightly. Remove the bay leaves. Garnish with fresh 10g parsley before serving.

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